Chipotle & White Cheddar Shortbread Cracker

Recipe and images provided by shortbreadbliss.ca Ingredients: 2 3/4 cups all-purpose flour 1/4 cup cornstarch 2 tbsp Instant Dissolving Sugar 1 1/2 tsp ground chipotle pepper 1 tsp salt 1 1/4 cups cold Gay Lea Unsalted Butter, cubed 1 cup grated, aged white Cheddar cheese Makes about 7 dozen shortbread 'crackers'

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Instructions: Pulse the flour with the cornstarch, sugar, chipotle pepper and salt in a food processor. Add the butter and cheese; pulse until the mixture comes together. Divide the dough into two portions and form into a rectangular log, about 1-inch (2.5 cm) thick by 2-inches (5 cm) wide. Chill for at least 1 hour or until firm enough to slice easily. Preheat the oven to 350°F (180°C) and arrange the racks in the upper and lower thirds of the oven. Slice the logs 1/8 inch (3 mm) thick. Place on a parchment paper-lined baking sheets. Bake, in batches and rotating the sheets halfway through baking, for 10 to 12 minutes or until golden around the edges. Cool completely on a rack. Makes about 7 dozen shortbread 'crackers'

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